Seven years ago a girl walked into a friend’s kitchen and had the breath knocked out of her. A boy she had never met accomplished this with his fiery red hair and sweet shyness. Yes, she was certain they had known each other for a thousand years. All outside activity slowed and muted, leaving these two awkward people to feel their hearts heal and open.

Everyone thought the girl was crazy when she proclaimed the next day that she had undoubtedly found her One. Love at first sight is entirely possible.

Seven years ago I was introduced to Evan; a brilliant surfer boy who flew planes in his spare time…..and had no idea how beautiful he looked in burnt orange cashmere sweaters. This man has stood by my side, made me laugh til I’ve peed, inspired me, pushed me, warmed my heart and loved  me like I deserve. This ginger definitely deserves a carrot cupcake that’s as sweet and feisty as he is.

These cupcakes are moist and mellow. They are comforting and warming, but with just enough spice. You can of course up the amount of spice you add to them, which would be delicious. Next time I think I will add extra ginger and cinnamon. Topped with white chocolate cream cheese frosting, these are quite a treat.

Carrot Cupcakes adapted from Smitten Kitchen

Makes about 15 Jumbo Cupcakes


2 Cups Flour

2 Teaspoons Baking Soda

Dash of Salt

2 and 1/2 Teaspoons Cinnamon

1/2 Teaspoon Ground Nutmeg

1 and 1/2 Teaspoon Ground Ginger

1 Cup Brown Sugar

1 Cup Granulated White Sugar

4 Eggs

1 Cup Canola Oil

1 Teaspoon Vanilla Extract

3 Cups Grated Carrots


Preheat oven to 350 degrees.

Sift all dry ingredients except for your sugar in a big bowl. In a mixer, combine your sugars, vanilla and oil. Mix your eggs into the mixture one at a time. Slowly mix in your dry ingredients until combined. Mix in your carrots.

Fill your cupcake liners (you should lightly spray these with vegetable oil) 3/4 of the way and bake for about 15 minutes or until done.

Allow cupcakes to cool and then frost! Feed them to your love or lovely friends.

All photos were taken by my One, Evan Lentz.


Katie This makes me happy. 🙂
Ones are the best. As are carrot cupcakes.

Kirsten Katie- Happiness is so lovely and contagious…don’t cha think?! Love it!!!!

Evan Kirsten – you are truly the cutest, beautifullest, funniest, passionatest person I have ever met. Thank you for being you and being so strange and lovely at the same time! 🙂

Stephanie @ okie dokie artichokie What a sweet story. And what a sweet and tasty looking cupcake! I need to whip me up some carrot cupcakes soon. Those just look divine!

Kirsten Stephanie- Thanks so much! There’s nothing better than carrot cake….and one that you aren’t required to share. ha!

Lacey @ dishfolio What a sweet story. These looks just delicious! Great photos, too! We’d love to see your submissions at!

sonia Such a wonderful cupcakes and presentation. Love to have it in warm winters..

SarahWalk What a sweet story. Evan is an awesome redhead.

marie sorry i have been gone. damn, those goyza look amazing. had the time of my life, but i am back and will catch up soon with all these great blogs!!

SarahWalk I love that everyone wrote, “what a sweet story”. FUH-NAY!

Kirsten Sarah!!!!!! hahahhaha!!!!!!

Kirsten Sarah- you are the funniest! I love you and your funny little head.

Jenn@eatcakefordinner Is it just me or is there really not any eggs in this recipe? I love carrot cake, but I have never made carrot cake cupcakes. I will have to give them a try.

Kirsten Jenn- Good Catch! Whoops. There are 4 eggs in the recipe. Man o man am I grateful you commented. 🙂

Mary Jo Zilveti Yummy, yummy, but why not a recipe with the frosting you’ve Ou those wonderful and lovely cupcakes?

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